The buttery flavour of macadamia nuts combined with the crunch of a cookie makes Mary’s Macadamia Cookies simply irresistible.
175g softened butter
175g icing sugar
1 teaspoon vanilla essence
100g chopped macadamia nuts
100g ground macadamia nuts
pinch of salt
50g granulated sugar
350g plain flour
200g coconut flakes
Sift flour and salt together into a large bowl and set aside.
Cream butter and granulated sugar together, then add vanilla essence.
Gradually add flour into butter and beat until smooth.
Add macadamia nuts and coconut.
Roll dough into a cylinder about 3.5 centimetres in diameter, wrap in cling film and refrigerate for at least six hours.
Once chilled, slice biscuits .5cm thick and place on a greased baking tray.
Bake at 180C for 20 minutes.
Sift confectioners’ sugar onto waxed paper, keeping about 1/3 aside. Transfer biscuits on wax paper and sift tops lightly with remaining sugar.
Once completely cooled, store in a biscuit tin.